余勤业, 丁宁, 孙晓悦, 谭雨青, 罗永康, & 洪惠. (2024). 氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响. 食品工业科技, 45(17), 113-120. https://doi.org/10.13386/j.issn1002-0306.2023110070
Chicago Style (17th ed.) Citation余勤业, 丁宁, 孙晓悦, 谭雨青, 罗永康, and 洪惠. "氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响." 食品工业科技 45, no. 17 (2024): 113-120. https://doi.org/10.13386/j.issn1002-0306.2023110070.
MLA (9th ed.) Citation余勤业, et al. "氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响." 食品工业科技, vol. 45, no. 17, 2024, pp. 113-120, https://doi.org/10.13386/j.issn1002-0306.2023110070.
Warning: These citations may not always be 100% accurate.